1 large eggplant, peeled and cut into 3/8 inch thick slices (not diced)
2 eggs, beaten
1 1/2 C seasoned dry bread crumbs
1/2 C olive oil, divided
1 1/2 C whole, peeled tomatoes
1/2 lb shredded mozzarella
1/3 C grated parmesan
freshly ground black pepper
1 clove garlic, peeled, minced
1/2 C fresh basil leaves, packed
Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt.
Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry.
Dip each slice in beaten egg. Dredge in breadcrumbs.
Heat 1/4 C oil in a large, heavy skillet, over medium high heat. Fry eggplant for 2 minutes per side, or until golden. Drain on brown paper bag or paper towel.
Combine tomatoes, garlic, and remaining olive oil, in a food processor. Season with salt and pepper to taste.
Preheat oven to 350 F degrees.
In the bottom of a 9x13, or 10×15, lightly greased, glass baking dish, spread 1 C of tomato mixture. Top with one third of the eggplant slices, followed by half the mozzarella slices.
Sprinkle with one third of Parmesan and half of basil leaves.
Make a second layer of eggplant slices, topped by 1 C tomato mixture, remaining mozzarella, half the remaining Parmesan, and all the remaining basil.
Add remaining eggplant. Top with remaining tomato sauce and Parmesan.
Bake for 25-30 minutes, or until bubbly and lightly browned.
Cool for 10 minutes before serving.